Philadelphia Cake with Chocolate Icing
What happens when a classic sponge cake meets the rich creaminess of Philadelphia cream cheese and dark chocolate? You get a Philadelphia Cake with Chocolate Icing—a dessert so indulgent it feels like a celebration in every bite. This recipe combines a light, fluffy cake with a velvety chocolate frosting, creating a perfect balance of textures and flavors. Whether you're baking for a special occasion or just because, this cake promises to impress.
Ingredients
For the Cake
- 250 g unsalted butter, softened
- 250 g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250 g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml whole milk
For the Philadelphia Chocolate Frosting
- 250 g Philadelphia cream cheese, softened Full-fat Philadelphia cream cheese works best for the frosting, offering the creamiest texture and richest flavor.
- 500 g icing (powdered) sugar, sifted
- 180–220 g dark chocolate, melted and cooled slightly approximately one large Easter egg
- 1 tsp instant coffee The coffee in the frosting enhances the chocolate taste without overpowering it.
- 1 tbsp hot water
Instructions
Bake the Cake
- Preheat the oven to 180°C (350°F) or 160°C fan.
- Grease and line a 20 cm (8-inch) round cake tin.
- In a large bowl, beat the butter and sugar until pale and fluffy (4–5 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined—do not overmix.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 35–40 minutes until a skewer comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
Prepare the Chocolate Frosting
- Dissolve the instant coffee in hot water and let it cool.
- Beat the softened Philadelphia cream cheese until smooth.
- Gradually add the sifted icing sugar, mixing until fully incorporated.
- Stir in the melted chocolate and dissolved coffee.
- Beat for 2–3 minutes until glossy and thick. Refrigerate for 15–20 minutes if too soft.
Assemble the Cake
- Once the cake is completely cooled, spread the frosting generously over the top.
- Use an offset spatula to create decorative swirls.
- Chill the cake for 20–30 minutes before slicing for the best texture.
Notes
Full-fat Philadelphia cream cheese works best for the frosting, offering the creamiest texture and richest flavor. The coffee in the frosting enhances the chocolate taste without overpowering it. If you're using an Easter egg for the chocolate, measure it by weight to ensure the right consistency.